Barbequed clams on the half shell with Serrano ham

Ingredients 

32 clams, in the shell, scrubbed

Olive oil

2 slices Serrano ham, ripped into small pieces

Methods :

1) Heat barbecue.

2) Place cockles on the grates of the barbecue, close the cover and cook until the cockles have opened.

3) Place a piece of Serrano ham into each of the cockles and drizzle with olive oil. Serve immediately